DEPT OF ALLIED HEALTH AND WELLNESS; DIVISION OF BSSWE
HLTH 132 Basic Nutrition
Basic Course
Information:
Term: Spring 2007 Office phone: 410 455 4348
Instructor: P. L. Rhea email: prhea@ccbcmd.edu
Office: Bldg. L #300-L Office hours: M/W-1000-1100
T/R 1245 - 1415
Mailbox: Bldg. L upper level Pre-req.:RDNG
051 or LVR1 or LVR2
Course Goals:
A: Objectives: Upon successful completion
of this course the student should be able to:
i understand
the language of nutrition;
ii establish
realistic nutrition goals based upon assessments and develop a strategy to
achieve those goals;
iii identify
and describe good nutrition habits compared to poor habits;
iv identify
and describe the physiological adaptations and changes, which occur as a result
of a good nutrition program and;
v explain the
lifetime benefits of a proactive nutrition program.
B: Major Topics
include:
i food
choices;
ii nutrition
tools;
iii energy
balance;
iv the six
categories of nutrients;
v food safety
and
vi diet and
disease
C: Rationale:
Basic Nutrition is designed to explore current concepts of
practical and applied nutrition, with emphasis on food selection, current myths
and misconceptions, the relationship of nutrient to optimal health, obesity and
weight control, food choices, diseases, food preparation, health foods,
additives and preservatives, food poisoning, common diseases
Evaluation:
1. Written
Examinations: A total of four, 100
point, examinations will be administered (see outline for dates). Examinations are based upon textbook
readings, class lectures, assignments, guest lecturers, student presentations
and videos. Students cannot miss an
examination date.
2. Assignments: See attached sheet for description and point value of each. All papers must be typed in 12-point font using one inch margins. Details for each paper are attached. See the outline for the due dates.
CCBC Writing Policy:
The College recognizes that clear, correct, and concise use of language is characteristic of an educated person. Therefore, whenever possible, students in all disciplines will be required do written assignments. Also, instructors will consider the quality of writing in determining a grade for some or all written assignments as indicated in their course syllabus.
3.
Presentations: Two presentations
will be given by you. Details are
attached.
4. Quizzes/in class assignments: There will be a quiz/in class assignment at the start or end of each class. These are simple and quick and are designed to bolster your grade. However, if you miss that class period or are late to class you cannot makeup the missed work and they work against you. This is NOT my intention.
Note: All assignments must be typed and stapled. Late assignments will not be accepted. Unstapled papers will be docked 10 points. If a student is absent when an assignment is due the assignment must be turned in ahead of time to receive credit. If a student is absent due to illness, the assignment must be put in the instructor’s mailbox prior to the next class period in order to receive credit (you can do this once). If you miss a presentation, exam or quiz you cannot make it up.
For everyone’s enjoyment please turn off all cell phones, pagers and signal watches prior to class. If you arrive late, quietly slip into the back row of the classroom. Meals are great, have them before and/or after class, only water in the classroom.
The college is quite clear
regarding plagiarism as is stated in the college handbook. All work must be
referenced and work presented must be your own. Plagiarism = Failure. You may
quote a sentence or two, but a paper full of quotations is not your own work.
Final Grade
Determination:
See “Evaluation” at the end of the course schedule
Course Procedures:
A. Required Texts:
Sizer, F. land Whitney, E. (2006) Nutrition: Concepts and Controversies, Tenth edition,
Robbins, J. (2001) The Food Revolution. Conari Press. ISBN: 1-57324-702-2
B. Special Procedures
Outlined in CCBC’s Catalog:
1) Attendance,
2) Exam attendance, 3) Code of Conduct and 4) Academic Integrity
C. Outline of course schedule
|
Week |
Topic |
|
|
1. 1/30/07 |
Introduction Food Choices and Human Health |
|
|
2. 2/6/07 |
Nutrition Tools Bring textbook Nutrition Tools Bring a bag lunch
with a packaged food item |
Office visit
deadline MyPyramid.gov |
|
3. 2/13/07 |
Food label extravaganza Digestion Bring your textbook
to class |
Food labels |
|
4. 2/20/07 |
Exam I Carbohydrates |
|
|
5. 2/27/07 |
Student
Presentations: Diabetes; Alternative Sweeteners Lipids |
Fast Food |
|
6. 3/6/07 |
Alcohol Student Presentations: Alcoholism; Fake Fat |
Robbins first half
quiz (10pts) |
|
7. 3/13/07 |
Proteins Student Presentation: Low carbohydrates/high protein diets; Diet
supplements Proteins: Vegan Vs Omnivore |
Diet Analysis |
|
8. 3/20/07 |
Exam II Water: Bring a bottle of water to class |
|
|
9. 3/27/07 |
Vitamins/Minerals Bring a
vitamin/mineral supplement (with bottle) Energy Balance and Healthy Body Weight |
|
|
10. 4/3/07 |
“Diets” Regular Vs. Healthy |
Diet Riot |
|
4/10/07 |
Spring Break |
|
|
11. 4/17/07 |
TBA Nutrients, Phys Act. & the Body’s Responses |
|
|
12. 4/24/07 |
Exam III Movie: Diet for a
New |
Robbins completed quiz (10pts) |
|
13. 5/1/07 |
Diet and Health (CVD, HTN) Bring water, fresh fruit/vegetables to class Student
Presentations: Diet and Cancer (plus
two other diseases); Hunger and Global Environment; Food Safety (include
e-coli 0157:H7 |
Ch.11 Ch.11,12,15 |
|
14. 5/8/07 |
Student
Presentations: Treatment of Pigs;
Treatment of Cows; Treatment of
Chickens Councils/Review |
Store Visitation |
Final Exam: Tuesday, May 15, 2007 1100 – 1300
EVALUATION
Item Points
Earned Points
Possible
Exams ____
____ ____ ____ 400
Lecture Presentations ________
_________ 100
Quizzes ___
___ ___ ___ ___ 100
___ ___ ___ ___ ___
___ ___ ___ ___ ___
___
___ ___ ___ ___
MyPyramid.gov _________________ 010
Fast
Food Analysis _________________ 030
Diet
Analyses _________________ 050
Regular
vs. Healthy _________________ 030
Food Labels _________________ 010
Diet Riot _________________ 030
Store Visitation _________________ 030
Total _________________ 790
Office Visit/Picture _________________ 005
711 – 790 = A 90%
632 - 710 = B 80%
553 - 631 = C 70%
474 - 552 = D 60%
000 - 473 = F
Office
Visit/Picture/Information (5 extra credit): Details explained during the first class. Come to my office with the required
information/picture.
MyPyramid.gov
(10): There is a new food guide pyramid in town. How does this affect your personal diet? The government is here to help you out. Go to MyPyramid.gov and set up your personal
pyramid nutrition plan. Print this out
and turn it into class.
Food
Labels (10): You will collect five labels from the foods
you eat most frequently. Staple each
label to a copy of the label assignment, then staple
them all together. A nutritional
analysis using established guidelines for each item will be performed in class. Directions for this project are attached.
Fast Food Paper (30): Are fast food restaurants really that bad for you? Go to http://www.fatcalories.com. Here is an opportunity to see the nutrient value in several different fast food restaurants. Once in the web page, pick ‘power search (instead of basic search).’ Select “all” in the restaurant box. Select “all” in the food box. Of the ten nutrients to sort by, choose three different nutrients (one at a time) and search. Select ‘High>Low.’ And lastly click on ‘search.’ You will get a food item display of all food items in all restaurants in descending order of the selected nutrient. Write up one page regarding each of your searches (three pages total). Use fact, not opinion. Staple the first web page of each search to your paper. To copy the web page right click on the page, choose ‘select all,’ then copy (control-c), then paste (control-v) on a blank document page.
Three-Day Diet Analysis (50): How
is your diet? Let's find out.
Step I: Click on http://www.nat.uiuc.edu. Once at the site, click on
version 2.0. Following these
directions, enter your demographics, then enter your foods for three days,
judge your amounts carefully. This
should be what you would consider three "typical" eating days. Analyze two week days and one weekend
day. You should have at LEAST 10 food
items for each day. Then click on
analyze (be sure to click 'display all nutrients'). Note:
Do NOT combine the three days.
Step II: Save and print the three final
"analysis" then complete the following: Compare your recommended intake with your
actual food values (energy intake). Do
the numbers match (balance)? Is there
an imbalance? Are some nutrients over
100%? Are some less than 50% of the
recommended amount for your gender, age and activity level? If so, what are they? What will happen over time? What can you do to prevent this? What can you conclude about your intake from
this analysis? Are you getting enough of
each essential nutrient? If not, what
can you do about it? Be specific, this
is the meat of the paper. Are there
certain vitamins/minerals in abundance?
Can you overdose on these? Are
you getting enough? If not what foods
provide the missing nutrients? This
should be five typed pages (check the point value). Use fact not opinion here. Use what you have learned in this class thus
far (your notes, your textbook, quality internet
sites), do NOT use opinion.
Diet
Riot (30): How well do
‘diets’ work? Which ones work? Which ones are safe and effective over the
course of a lifetime? Of the 30,000
diets listed with the FDA, you will pick one, review and critique it. Directions
for this project are attached.
Are low fat/low calorie foods as tasty as “regular” or high fat/high calorie foods? Many health professionals advise their clients to break away from high fat/high calorie foods to choose a more, healthy alternative. Prepare a low fat/calorie food item and an equivalent “regular” fat/calorie food item to share with the entire class. A class sign-up sheet will make certain that your items are different than others. Not until everyone has had the opportunity to taste the items will the presenting students reveal the foods’ identity.
For comparison reasons, provide an analysis (typed) of the
contents. The analysis will include
total calories, % carbohydrates, % protein, % fat and
% saturated fat. The class will decide
if the low fat/calorie food item is a winner or not. Do not
bring food items that have artificial fat or sweetener substitutes, as some
students are allergic to these.
Store Visitation (30): You will make a visit to an area supermarket and follow specific instructions. Directions for this project are attached.
Food Labels: Copy this page five times (you will then have
5 copies). Staple one
food label to each copy. Answer
the following questions/calculations.
Name __________________________ Name of product: _______________________
Serving size: ___________
Servings per container: ___________
Total calories per
container: ___________
Per serving: Fat calories ____, carbohydrate calories _____ and protein calories _____
Per serving: Percent of fat _____, carbohydrate ____ and
protein ____
What does the percent of fat
per serving in this food item tell you?
Percent of saturated fat per serving ___________
What does the percent of
saturated fat per serving in this food item tell you?
First ingredient: ___________________
Where would this fall in the
new food guide pyramid?
____________________
Where would this fall in the
Bailey’s Bull’s Eye?
________________________
Can
the manufacturers of this item make a claim of "high in," a
"good source of " and/or "healthy"
regarding the product? Circle yes or no
and list all nutrients that make it possible or list the nutrients that
prevent the claim.
Healthy: Yes No
Why
High
in: Yes No
Why
Good
source of: Yes No
Why
List
all the ‘buzz’ words on the label (low, organic, light/lite…). Are these buzz words nutritionally correct?
Comment on whether this is a
food you should eat frequently (three to five times per week), occasionally
(one to two times per week) or rarely (almost never). State why (regarding good nutrition).
Diet Riot
Purchase/check out a diet book from any bookstore/library. OR review the material from a weight loss program (Weight Watchers, Jenny Craig…). Note: Do not use any low carbohydrate/high protein diet, they will be covered in class.
Read the book/review the program completely and answer these questions:
1. Who is the author of the book/program?
2. What credentials does the author have? What kind of degree? What previous background or history does this author have in the nutrition/health field?
3. Describe the basic principles of this diet.
4. Did you try this diet? Do you know someone who tried this diet? Were you/someone you know successful? What was the weight difference? How long did this weight modification stay?
5. How much did the book/program cost?
6. Do you think this is a sound diet plan? Why? Could this diet plan be adapted for a life time of healthy weight management? Why? Would you recommend this diet plan for yourself or someone you know? Why? Based on your answers and research, briefly explain your answers (add information from the details below).
Rating Sound and
Unsound Weight-Loss/Gain Schemes (Copy this page and attach the score sheet to
your paper.
Start each diet/program with 160 points. Subtract points as instructed, whenever a plan falls short of ideals. A plan that loses more than 20 points might still be of value, but deserves careful scrutiny. Use this sheet for the points, but type up the details (reasonable is, this diet is, ramifications) in the body of your typed paper.
Does the diet/program: 160 points
1. Provide a reasonable number of calories? If not minus ten.
Reasonable is _____ This diet is _____
Ramifications ____ 1.
__________
2. Provide the correct amount of protein? If not minus ten.
Correct is _______ This diet is
________ Ramifications ____ 2.
__________
3. Provide the correct amount of fat? If not minus ten.
Correct is _______ This diet is
________ Ramifications ____ 3.
__________
4. Provide the correct amount of
carbohydrates. If not
minus ten.
Correct is ________ This diet is
_______ Ramifications ____
Is it mostly complex
carbohydrates and not more than 10% simple carbohydrates?
Ramifications? If not minus another ten. 4.
__________
5. Offer a balanced assortment (foods from all
groups).
If not minus ten for each
food group omitted and not adequately
substituted for. 5.
__________
6. Offer variety (different foods can be
selected each day.
If you
believe it to be boring and monotonous minus ten. 6.
__________
7. Consist of ordinary food available locally at
normal prices.
If ‘bizarre’ or ‘requiring
special foods’ minus ten. 7.
__________
8. Promise dramatic/rapid results. If yes minus ten. 8.
__________
9. Encourage permanent, realistic lifestyle
changes including
regular exercise. If not minus ten. 9.
__________
10. Misrepresent salespeople as qualified
“counselors, specialists…”
Or require client’s long term
contract, large sums of money at start…
If so minus
ten. 10.
__________
11. Fail to inform clients about possible risks
associated with diet/program.
If so minus
ten. 11.
__________
Supermarket Scavenger Hunt
Note: Use this as a worksheet while doing the scavenger hunt. What you will turn into me will be a typed up paper.
1. Name of supermarket visited. ____________________________
2. Location _______________________________________________
3. Describe how the store is set up (i.e. produce, when you walk in, etc.) . What is the reason for the floor plan?
4. List the ingredients of the following frozen desserts:
Breyers Chocolate Ice Cream
Store brand chocolate ice cream
Fat-free frozen chocolate yogurt
Which one do you think is the healthiest choice and why?
How many different types of ice cream products can you possibly buy? List them.
5. Find BUTTER BUDS or MOLLY McButter (look in the baking products/oils area) and list the ingredients. Compare the ingredients/label information to butter. What advantage does using “IMITATION BUTTER” have?
6. A. What percentage of fat calories are found in the following products (list the brand name you chose):
Any LEAN CUISINE dinner?
Any frozen pizza pie?
Any brand of chicken hot dogs?
B. Find a frozen dinner choice (different from the above) that contains less than 30 percent of its calories from fats. What is the product and what is the percentage? Show your calculations.
7. Locate a cheddar cheese, part skim mozzarella cheese, Parmesan cheese and cream cheese. Arrange them in order of highest percent of calories of fat to lowest. Include the product brand and percent fat in your answer.
Of all the cheese in the store that you can find, which one has the lowest percent of fat?
Cheese ____________________ Percent fat _____________________
8. What are the differences in calories between: “regular jellies,” POLANER ALL FRUIT, and SMUCKERS LOW SUGAR JELLY?
9. Locate any brand of chocolate chip cookie. Identify the brand name. List all types of sugars found in the ingredients. How many calories per cookie are there? How many calories from fat? Carbohydrate? Protein?
10. Find the lowest calorie cookie or sweet cracker you can. What is it and how many calories per cookie does it provide?
11. It is suggested that an individual limit sodium levels to 2,400 mg per day.
Find a ‘low sodium’ product. Product ___________ Sodium mg __________
Find a ‘high sodium’ product. Product ___________ Sodium mg __________
12. Find three cereals that contain three grams or more of fiber per serving.
Cereal Name Amount of Fiber
1. ____________________ ____________________
2. ____________________ ____________________
3. ____________________ ____________________
Summarize three of the most important things you learned from doing this assignment.
Your first group
presentation will be one of the following topics:
Diabetes Alternative
Sweeteners Alcoholism
Fake fat Low Carb/High Protein Diets Diet supplements
Your second
group presentation will be one of the following topics:
Diet and Cancer
(plus 2 other diseases) Food Safety
(including e-coli 0157:H7)
Hunger and Global
Environment Treatment
of pigs
Treatment of cows Treatment
of chickens
These are worth 50
points each. You will be involved in two
group presentations. They will be
individually graded solely on the presentations themselves. There will be no accompanying paper other than
your presentation notes and a detailed, informative outline with a reference
list (use at least five sources per student) per student. This informative, typed, detailed outline (not a generic skeletal outline) is due during
your prof/student conference. This is worth 20 percent of the presentation
grade. Assume no one in the class has any knowledge of this topic. Feel free to use any media that will get your
information across. You will have 20
minutes to present your topic. That is a
lot of time. The best way to use this
time is to “over prepare.”
You
(each member of your group) must use at least one useful visual aid. You
are encouraged to include handouts with diagrams, printouts of information,
whatever works best to get the information across to the students. If you need to secure equipment for
PowerPoint, video, etc you must include that request on your detailed, typed up
outline so I have this at least one week in advance. I am not looking for a polished speaker; I am
looking for an informative 20 minute presentation. Present to the class, do not read to the
class, do not read off internet-printouts this will result in a zero grade. You will turn in your presentation notes
after your presentation.
The presentation will be graded as follows: 30% information, 30% presentation, 20% use of visual aids and 20% informative outline with references and conference with professor. At least one week prior to your group’s presentation your group will meet with me bringing your typed, informative presentation outlines with five references per student to go over your topic. Be prepared prior to this meeting, the more prepared you are the more I can assist you (and the better meeting grade you will receive). If someone in your group cannot meet for this important conference, be certain the group members know what that individual’s contribution will be, can turn in the outline and can expound on this to me, if they do not know I do not know and that person’s conference section grade is zero.
Name: _____________________________ Presentation Topic:_______________
Score: ___/50 = ____%
Information: 0 3 6 9 12 15
Presentation: 0 3 6 9 12 15
Use of visual aids: 0 2 4 6 8 10
Presentation Meeting: 0 2 4 6 8 10
(typed outline with references, prep. work…)
What is it? How does nutrition effect this?
How does this effect nutrition? Other?
Comments:
Name: _____________________________ Presentation Topic:_______________
Score: ___/50 = ____%
Information: 0 3 6 9 12 15
Presentation: 0 3 6 9 12 15
Use of visual aids: 0 2 4 6 8 10
Presentation Meeting: 0 2 4 6 8 10
(typed outline with references, prep. work…)
What is it? How does nutrition effect this?
How does this effect nutrition? Other?
Comments:
Pick your first AND second choices from each round.
Name: __________________________________
First Round:
Alcoholism
Fake Fat
Alternative Sweeteners
Low
Carbohydrate/High Protein. Diet
Second Round:
Diet and Cancer (plus two other diseases)
Hunger and Glob. Env.
Food Safety (including e-coli 0157:H7)
Treatment of Pigs
Burning nutrition question: ______________________________________________